Baked eggs in Tomato Sauce with Matcha

Baked eggs in Tomato Sauce with MatchaWhen you say tea, I say sweet. Mmmm, I’m especially fond of sipping it with  pineapple mint while I’m working in my garden. Here in the south it’s an icon, and country music lyrics like I’ll be your sweet iced tea, and kisses sweeter than iced tea are  a testament to the fact that  Southerners like it really, really sweet!  But have you ever considered tea a cooking ingredient? Well today, that’s just what the Recipe Redux is  challenging:

Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.

I first read about this trend in  Janet Helm’s (Nutrition Unplugged) blog post back in November. And sure enough, I am seeing all sorts of culinary creations using tea from entrees like Tea-Smoked Chicken to desserts like Green Tea Cheesecake.  In Janet’s post she also noted that  Matcha, green tea extract from Japan, was “hot, hot, hot”.

So out of sheer curiousity, I purchased Matcha and went back to my kitchen to experiment.  But before I started, I surfed the web to see what other food bloggers had done with it. Whoa, the list was long including adding it to: muffin batters, cookie doughs, smoothies, salad dressings! Not sure where to start I decided to pick something on my recipes I want to try list. And there is was, baked eggs in tomato-paprika sauce, a recipe from Williams-Sonoma. Now, I had to consider whether I thought green tea would taste good with eggs? Yes, I think so. So I went about making my version. The result is a delicious, healthy brunch for two or a simple weeknight meal. It’s a good high quality protein source, full of lycopene (from the canned tomatoes) and of course gets a BIG boost of antioxiants from the Matcha used to season the tops of the eggs. (One glass of Matcha is said to be the equivalent of  10 glasses of green tea).

Be sure to check out the links at the bottom of this post for more creative ways to get culinary with tea.

Baked eggs in Tomato Sauce with Matcha

Baked Eggs in Tomato Sauce with Matcha

by Diane Boyd


  • 1-2 tablespoons extra virgin olive oil
  • 1 small sweet onion, diced
  • 1 clove garlic, minced
  • juice of a lime
  • 2 tablespoons white wine
  • 1 28 oz can whole peeled tomatoe with juices, tomatoes lightly crushed by hand
  • 4 eggs
  • Fresh flat-leaf parsely leaves for garnish
  • Matcha green tea and salt blend to taste

for Matcha green tea and sea salt blend

  • 1 Tablespoon coarse sea salt
  • 1/2 teaspoon Matcha green tea powder


1. Preheat oven to 400 degrees F.

2. In a 12 inch cast iron skillet over medium heat, warm olive oil.

3 . Add onion and cook stirring occasssionally until softened.

4. Add garlic and cook stirring constantly, about 1 minute.

5. Add tomatoes, lime juice, white wine and simmer until slightly thickened, about 5 to 7 minutes.

6. Season with salt and pepper to taste. Remove from heat.

7.Using the back of a spoon, create a pocket for each egg in the tomato sauce. Crack one egg into each pocket.

8.Transfer skillet to oven and bake until egg whites are just set and the yolks are still runny, about 8 minutes.

9. Season eggs with Matcha green tea and sea salt blend, to taste. Garnish with fresh parsely leaves. Serve immediately. Serves 2.

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Summertime Sea Scallops

I  received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and I am eligible to win prizes associated with the contest. I was not compensated for my time.

My foodie daughter (who by the way eats what she wants), asked for more Breton gluten free crackers with herb and garlic. You will too, after you try them. Admittedly, I have not purchased gluten free crackers in the past.  But several weeks ago, I received samples from Dare Foods, in response to a recipe contest they are sponsoring challenging the Recipe Reduxers to create tempting gluten free recipes using one of two delicious gluten free cracker varieties: Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic.

Breton Gluten Free US

68810_US_Breton_GlutenFree_HerbGarlic_BB300-5I am always game to try something new, something better! These crackers are both. They have a tender-crisp texture and a wholesome flavor that’s appealing to all palates.  Made with arrowroot flour and green lentil flour, free of artifical flavors and colors, they are so tasty I find  it hard to believe they are gluten free! You will too!

I love that they are so convenient to use, keeping meal and snack prep simple, yet delectable. I have been serving them with dips and toppings for awesome appetizers and in the  dessert I posted last week, Dulce De Leche Banana Split Delights. But today I am using the garlic and herb variety in a main dish that’s been my inspiration for getting my outdoor patio cleaned and breaking out the porch chairs. If you’re looking for a easy meal to go with your relaxed summertime attitude these baked sea scallops are the ticket.  They’re easy enough to prepare after a day at the beach, or (if you’re like me) after a full day of  getting outdoor living spaces summer ready;  only  5 minutes of prep and about 15-20 minutes of baking. Be sure to check out the links at the bottom of this post for more mouth watering recipes using these incredibly amazing, wonderfully fantastic gluten free crackers.

Baked Sea Scallops Baked Sea ScallopsSummertime Sea Scallops (serves 4)

by Diane Boyd


  • 1 pound fresh sea scallops
  • 1 Tablespoon  fresh parsely, chopped
  • 1/2 cup (about 8) Breton Gluten Free Crackers with Herbs and Garlic, finely crushed
  • 2 Tablespoons butter
  • 1/4 cup white wine
  • 1/4 cup Parmesan cheese


1. Place crushed crackers and fresh parsely in  a medium bowl .

2. Roll scallops in cracker crumb mixture. Place in an ovenproof dish and dot with butter. Pour white wine around scallops.

3. Bake at 350 degrees F for 15-20 minutes. Remove from oven and sprinkle with Parmesan cheese. Broil one to two minutes until lightly browned.

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